| 板栗果实褐变的生理因子初探 |
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| 引用本文： | 陶月良,徐象中,叶茂宗,黄品湖,郭秀珠,吴圣潘.板栗果实褐变的生理因子初探[J].浙江农业学报,2001,13(1):42-45. |
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| 作者姓名： | 陶月良 徐象中 叶茂宗 黄品湖 郭秀珠 吴圣潘 |
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| 作者单位： | 1. 温州师范学院生物与环境科学系,
2. 浙江省亚热带作物研究所, |
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| 基金项目： | 温州市计委重大资助项目(97012) |
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| 摘 要： | 研究表明，板栗果实成熟后期，过氧化物酶（POD）、多酚氧化酶（PPO）的活性均明显上升，边果肉的POD远高于心果肉，POD与果实褐变强度有显著的相关性。总酚和单宁含量在这果肉和心果肉中的差异逐步增大。心果肉中抗坏血酸的上升明显快于边果肉。认为板栗果实褐变主要发生在边果肉。
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| 关 键 词： | 板栗 果实褐变 生理因子 |
| 文章编号： | 1004-1524(2001)01-0042-04 |
| 修稿时间： | 2000年6月12日 |
Preliminary study on physiological factors of brown in chestnut fruit |
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| TAO Yue-liang,XU Xiang-zhong,YE Mao-zong,HUANG Pin-hu,GUO Xiu-zhu,WU Sen-pan.Preliminary study on physiological factors of brown in chestnut fruit[J].Acta Agriculturae Zhejiangensis,2001,13(1):42-45. |
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| Authors: | TAO Yue-liang XU Xiang-zhong YE Mao-zong HUANG Pin-hu GUO Xiu-zhu WU Sen-pan |
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| Abstract: | The results of our study indicated that the activity of peroxidase and polyphenolic oxidase of chestnut fruit were obviously increased during late ripe stage.The peroxidase activity of exo-flesh was higher than that of endo-flesh.The brown intensity of fruit was remarkably related to peroxidase of exo-flesh and endo-flesh.The contents of ascorbic acid rose faster in exo-flesh than in endo-flesh.It was inferred that the brown of chestnut occurred mainly in exo-flesh. |
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| Keywords: | chestnut fruit brown factor |
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